Everyday Eats & Sweets / Recipes

Baked Blueberry-Basil Donuts

Baked blueberry-basil donuts

Blueberry and basil. You might go either way on this… thinking it’s something you need to have in your kitchen right now, or something that sounds, well, interesting. But I can tell you that it’s every bit as delectable and interesting as it sounds, and if I had any more blueberries left on my bushes, I’d be making a second batch right now.

It all happened one day when I was walking around the garden, wondering what to make for breakfast. I had berries. I had basil. I looked at both and thought, Hmm, I wonder how these two would go together.

I’m a big fan of the fruit/herb combo (this grapefruit-rosemary bread is still one of my favorite recipes… so good that I even turned it into a jelly). When it comes to dreaming up new flavors, I’m guided by only one thing: my tastebuds. If my mouth starts to water at the slightest thought of two ingredients coming together in perfect culinary harmony, I know I’m on the right track. And that’s how these do-nots happened… as in, do not make these one morning, text your friends that you’ve just discovered a new donut flavor, and expect there to be any left that night.

These are the days when I think I need a second pan just to feed my friends, but for the rest of you, a 6-count donut pan will work out just fine!

Baked Blueberry-Basil Donuts

Makes 6 donuts


For the Batter
1 cup unbleached all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
1 cup fresh blueberries

For the Glaze
1/8 cup water
1 cup powdered sugar
2 teaspoons minced fresh basil
Squeeze of lemon juice


Preheat the oven to 350°F.

In a medium bowl, combine the flour, sugar, baking powder, and salt.

Combine dry ingredients

In a separate bowl (I use a 2-cup Pyrex bowl for easy measuring), whisk together the buttermilk, butter, vanilla extract, and egg.

Whisk together wet ingredients

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until well combined.

Wet goes into dry

Stir to combine all ingredients

Gently fold in the blueberries.

Fresh blueberries

Fold in the blueberries

Lightly oil your donut pan, then fill each mold halfway full with batter.

Fill your donut mold with batter

Bake for 15-18 minutes, or until a toothpick inserted into a donut comes out clean. Remove the pan from the oven and let it cool completely.

Pull your donuts out of the oven

While you wait, make the glaze. In a small bowl, whisk together all the glaze ingredients until they form a smooth paste.

Basil and lemon from the garden

Make a basil-lemon glaze

Fit a baking rack over a cookie sheet, then flip your donut pan over it to release the donuts.

Freshly baked blueberry donuts

One by one, dip each donut into the glaze. I like to double-dip mine, letting the glaze harden between dippings. (In fact, I had enough glaze left over to even triple-dip… why let good glaze go to waste? But if you think you’ll be a triple-dipper, you might want to go easy on the basil unless you like a strong basil flavor.)

I also like to stir up the glaze between each donut to make sure the basil stays evenly distributed.

Dip your donut in the glaze

Donuts dipped in basil-lemon glaze

Allow the glaze to harden, then share with four of your best friends! (Four, because you’ll definitely want two for yourself.)

Double (maybe triple!) dipped donuts

Baked blueberry-basil donuts

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »


  • Terri Betz
    August 13, 2013 at 7:56 am

    Yummy! Thanks for sharing! 🙂


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